Cezve - Double Coffee Stout - Dai Kide - Beer Recipe - Brewer's Friend

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Cezve - Double Coffee Stout - Dai Kide

322 calories 30.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 12 liters (ending kettle volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Rating:
5.00 (1 Review)

Calories: 322 calories (Per 330ml)
Carbs: 30.1 g (Per 330ml)
Created: Wednesday December 27th 2023
1.104
1.022
10.6%
59.0
40.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Weyermann - Pale Ale3 kg Pale Ale 39 2.3 56.6%
0.70 kg Weyermann - Rye Malt0.7 kg Rye Malt 36 3.7 13.2%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 9.4%
0.20 kg Weyermann - CaraAroma0.2 kg CaraAroma 36 140 3.8%
0.20 kg Weyermann - Chocolate Wheat0.2 kg Chocolate Wheat 34.8 415 3.8%
0.20 kg Weyermann - Chocolate Rye0.2 kg Chocolate Rye 29.9 240 3.8%
0.20 kg Weyermann - Roasted Barley0.2 kg Roasted Barley - (late mash tun addition) 29.9 432 3.8%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) - (late mash tun addition) 41 1 3.8%
0.10 kg United Kingdom - Black Patent0.1 kg Black Patent - (late mash tun addition) 27 525 1.9%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Yakima Valley Hops - Sabro40 g Sabro Hops Pellet 15.1 Boil at 100 °C 15 min 59.03 100%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Ascorbic Acid Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Chalk Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
50 g Coffee Grounds Water Agt Boil 1 min.
250 ml Espresso Flavor Primary 10 days
1 each Vanilla Bean Spice Primary 1 days
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
2 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
20 - 35 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 52.1 g       Temp: 22 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
91.1 6 7 33.1 34.4 2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L lighter malts Infusion 74 °C 67 °C 40 min
16 L Darker malts Infusion 67 °C 67 °C 20 min
Quick Water Requirements
Water Liters
Total strike volume 21.4
Mash volume with grains 24.4
Grain absorption losses -4.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 17.6 L) 16
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 10.4 L) 12
Estimated amount in fermentor 12
Total: 21.4  
Equipment Profile Used: System Default
"Cezve - Double Coffee Stout - Dai Kide" Russian Imperial Stout beer recipe by Dai Kide. BIAB, ABV 10.64%, IBU 59.03, SRM 40, Fermentables: (Pale Ale, Rye Malt, Corn Sugar - Dextrose, CaraAroma, Chocolate Wheat, Chocolate Rye, Roasted Barley, Lactose (Milk Sugar), Black Patent) Hops: (Sabro) Other: (Ascorbic Acid, Calcium Chloride (dihydrate), Chalk, Gypsum, Whirlfloc, Coffee Grounds, Espresso, Vanilla Bean)
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  • Last Updated: 2024-01-02 14:48 UTC